Name: Persian Pilaf & Roasted Root Loaves Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 cup basmati rice; 2 cups water; 1 tablespoon olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt; 1 cup mixed roasted root vegetables (such as carrots, parsnips, and sweet potatoes), diced; 1/4 cup golden raisins; 1/4 cup sliced almonds, toasted; Fresh cilantro, for garnish

How To Make Persian Pilaf & Roasted Root Loaves

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Preparation: 20 minutes

Cooking: 45 minutes

Total: 65 minutes

Serves:

Ingredients

1 cup basmati rice
2 cups water
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 cup mixed roasted root vegetables (such as carrots, parsnips, and sweet potatoes), diced
1/4 cup golden raisins
1/4 cup sliced almonds, toasted
Fresh cilantro, for garnish

Instructions

Rinse the basmati rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring the water to a boil. Add the rice and cook for 10-12 minutes, until it is tender. Drain any excess water and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook for 5 minutes, until the onion is softened.
Add the ground cumin, cinnamon, turmeric, black pepper, and salt to the skillet. Stir well to combine with the onion and garlic.
Add the roasted root vegetables and golden raisins to the skillet. Cook for 5 minutes, until the vegetables are heated through.
Add the cooked rice to the skillet and stir gently to combine with the vegetables and spices. Cook for an additional 3-4 minutes, until everything is heated through.
Remove from heat and stir in the toasted sliced almonds.
Serve the Persian Pilaf & Roasted Root Loaves garnished with fresh cilantro.